Cottage Pie

Ingredients:

1 tbsp oil

900g minced beef

2 onions, chopped

4 celery sticks, diced

50g gluten free plain flour

250ml red wine

300ml beef stock

2 tbsp gluten free Worcestershire sauce

2 tbsp light muscovado sugar

1 tbsp chopped thyme

250g chestnut mushrooms, sliced

1.5kg potatoes, peeled and cut into cubes

100ml milk

50g butter

100g cheddar cheese, grated

Method:

1. Heat the oil in a large frying pan until hot.  Fry the beef over a high heat until golden brown, stirring, then remove from the pan and set aside.  Add the onion and celery to the pan and fry until beginning to soften.  Return the beef to the pan.

2. Whilst the flour and wine together in a bowl to make a smooth paste.  Whisk in the stock then add to the pan with the Worcestershire sauce, sugar and thyme.  Bring to the boil, stirring until thickened, then add the mushrooms and season.  Cover with a lid and simmer for 45 mins, until the mince is tender, then check the seasoning.

3. Preheat the oven to 200C fan.  Cook the potatoes in boiling salted water for 15-20 mins (until a fork goes through the potato without resistance).  Drain in a colander before returning to the pan, and mash with the milk and butter until you have a smooth consistency.

4. Tip the cooked meat into a 2 litre shallow oven proof dish.  Spread the mash on top and use a fork to ensure a consistent layer across the top.  Bake in the oven for 40 mins until golden and bubbling.